Arugula & Spinach Salad ___

Arugula & Spinach Salad


For the Salad:

  • 0.5 pound pound. fresh arugula
  • 0.5 pound baby spinach leaves
  • lemon vinaigrette:
  • 0.25 cup freshly squeezed lemon juice (2 lemons)
  • 0.5 cup extra virgin olive oil
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 pound Parmigiano Reggiano cheese


Fill the sink with cold water and toss the arugula and spinach for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the greens to moisten. Toss well.

With a very sharp knife or a vegetable peeler, shave the Parmigiano into large shards and arrange them on the arugula/spinach.